Page 370 - 27040

fresh berries. Serve chilled.
6. When ready to serve, garnish with the fruit slices or
Pour over the frozen pie.
utes. Drain the dates and blend with the strawberries.
5. Prepare the glaze: Soak the dates in water for 20 min-
and creamy. Pour the filling into the pie crust. Freeze.
lemon juice, and vanilla for 3–5 minutes until smooth
a food processor, blend the apricots, water, cashews,
ing ½ cup of the water in which they were soaked. In
4. To prepare the cheese filling, drain the apricots, reserv-
leave in the warm oven until the crust hardens.
3. Bake for 20 minutes. Turn off the temperature and
muffin cups.
mixture into a 9-inch pie dish or into the bottom of 18
2. Preheat the oven to 350˚ F. Press the nut and date
mixture is too loose, add several more dates.
that doesn’t stick to the sides of the mixing bowl. If the
the dates and continue to process until a ball is formed
water. In a food processor, blend the nuts, then add
1. To prepare the crust, drain the dates and discard the
garnish
or papaya, or fresh berries, for
for 2 hours
Slices of mango, kiwis, mandarin,
½ cup strawberries
or pecans
4 Medjool dates
STRAWBERRY GLAZE
yields 18 servings
just “Chocolate” Syrup Mousse Cups Date Sauce Lemon Ice Cream Roll Low-Carb Ice Cream with Berry Sauce Pina Colada Ice Cream Cashew Vanilla Ice Cream Banana Ice Cream Strawberry-Date Sherbet Orange Tahini Sorbet Avocado-Date Pudding Wholesome Rice Pudding with Almonds Chia Pudding Two-Tone Coconut Pudding Fruity Coconut Pudding Tartlet Trio Peanut Butter Crust Sprouted Almond Key Lime Pie Lemon Pie Cranberr
desserts CRUST CRUMB TOPPING
1 cup raw macadamia nuts or cashews
3 tablespoons cornflake crumbs
2 cups shredded coconut
3 tablespoons coconut
½ cup agave nectar or honey
3 tablespoons lemon juice or lemon zest 2 tablespoons sugar (optional)
Dash of cinnamon
FILLING FRUIT TOPPING
16 ounces firm tofu 10 ounces crushed pineapple, drained
½ cup oil 1 tablespoon arrowroot starch or cornstarch
2 tablespoons lemon juice Sliced strawberries, sliced kiwis, and mandarin sections, for
2 tablespoons orange juice garnish
3 level tablespoons arrowroot starch
1½ cups confectioners’ sugar or ½ cup honey
1 tablespoon crushed pineapple, drained
1. Grease a 9-inch round baking pan.
2. To prepare the crust, in a food processor, grind the nuts, coconut, agave nectar or honey, and lemon juice or zest until
finely ground. Form the mixture into a ball. Let stand at room temperature for 30 minutes. Press into the bottom of
the greased baking pan.
3. To prepare the filling, slice the tofu into 4 thin slices and pat dry with a paper towel. In the blender, blend the tofu
with the oil for 1 minute.
4. Add the lemon juice, orange juice, arrowroot starch, sugar or honey, and pineapple, and blend for 2 more minutes.
Pour the mixture over the crust. Bake at 325˚ F for 15 minutes. Top with either the crumb or fruit topping.
5. To prepare the crumb topping, in a medium bowl, combine the cornflake crumbs, coconut, sugar, and cinnamon.
Sprinkle over the cake and bake for an additional 10 minutes.
6. To prepare the fruit topping, in a saucepan, combine the crushed pineapple with the arrowroot starch or cornstarch
and boil for 1 minute until thickened. Let cool and spread over the cake. Decorate with the kiwis, strawberries, and
mandarin sections.

363 366 HEALTHY EVER AFTER 5. Bake for 40 minutes. When slight- 4. Spread the batter onto the lined 3. Add the cacao powder, stevia, 2. In the bowl of an electric mixer, 1. Preheat the oven to 350˚ F. Line a ½ cup shredded coconut, for 1 cup cubed f

367
Bars
High-Protein Coconut
ly cooled, cut into ½-inch bars
to the wet ingredients.
If you are using xylitol or sugar, it is combined with the dry ingredients. If you are using honey, add
the ½ cup shredded coconut.
spoons cacao or cocoa powder. Gradually increase the carob and reduce the cacao or cocoa.
cookie sheet and sprinkle with
RECIPE NOTE While getting used to the taste of carob, use 4 tablespoons carob and 2 table-
seeds. Fold in the fruits.
eggs, almond milk, and chia
1 teaspoon pure vanilla extract
2/3 cup oil
cupcakes for 20 minutes.
8 eggs, beaten
coconut, oil, xylitol, and nuts.
cups three-quarters full. Bake the cake for 50 minutes or the
honey (see recipe note)
combine the 1½ cups shredded
4. Pour the batter into the greased or lined pan or fill the muffin
1 cup xylitol, organic sugar, or
pan or 20 muffin cups.
cookie sheet with baking paper.
3. Preheat the oven to 350˚ F. Grease or line a 9x13-inch baking
½ teaspoon baking soda
and combine well. Let stand for 30 minutes.
2 tablespoons coffee
2. Add the beaten eggs, oil, honey (if using), and vanilla extract
powder (see recipe note)
sprinkling (optional)
or sugar (if using).
6 tablespoons carob or cacao
½ teaspoon salt
ob or cacao powder, coffee, baking soda, and xylitol
peaches, blueberries)
3 cups almond flour
1. In a large bowl, combine the almond flour, salt, car-
BROWNIE DELIGHT
yields 12 brownies or 20 muffins
prepared baking pan and bake for 45 minutes.
½ teaspoon baking soda
ture. Fold in the potato starch mixture by hand. Pour into the
½ cup potato starch, sifted
4. Lower the speed of the mixer and slowly add the coffee mix-
sifted
cocoa or carob powder, potato starch, and baking soda.
2/3 cup cocoa or carob powder,
and the coffee in a small bowl. In another bowl, combine the
1 teaspoon coffee
3. While the eggs are beating, combine the water with the oil
¼ cup oil
fluffy. Add the sugar slowly and beat an additional 5 minutes.
2. In the bowl of an electric mixer, beat the eggs until light and
¼ cup water
or a 9x13-inch baking pan.
1 cup sugar
yields 40 bars
1. Preheat oven to 350˚ F. Grease a 10-inch Bundt pan
4 eggs
Sifting the cocoa powder and potato starch will make these brownies fluffier.
FLUFFY CHOCOLATE BROWNIES
yields 12 servings